The proposed project aims to address the knowledge GAP in specialty tree syrup production, thereby expanding opportunities for sustainable agriculture and local small businesses andfarms

The Department of Agriculture National Institute of Food and Agriculture awarded West Virginia State University Research and Development Corporation $299,976 on December 15, 2025, under the 1890 Institution Capacity Building Grants program (CFDA 10.216) to conduct food science research on specialty tree syrup production in West Virginia.

The project addresses the scientific knowledge gap surrounding black walnut and sycamore syrup production by pursuing four objectives: identifying and validating processing conditions to remove pectin-like substances and byproducts from black walnut syrup; analyzing the physicochemical, antioxidant, anti-inflammatory, and antimicrobial characteristics of black walnut and sycamore syrups; developing innovative value-added products using these specialty tree syrups; and engaging local syrup production communities to disseminate findings and promote specialty tree syrup production. The recipient will partner with Future Generation University and leverage its network with local syrup producers. The project will provide students with hands-on experience in multidisciplinary food and agricultural research and extension activities.

Performance runs through December 14, 2028, with work conducted in Dunbar, West Virginia. West Virginia State University Research and Development Corporation, the research and development arm of West Virginia State University, a 1890 Land-Grant College and Historically Black College or University, serves as the funding recipient.

Despite an abundance of suitable trees (black walnut and sycamore) for specialty syrupproduction in west virginia, there remains a significant scientific knowledge GAP regardingsyrup properties and optimal production conditions. Partnering with future generationuniversity and utilizing their established network with local syrup producers, the project, drivenby the principal investigator's expertise in food science, focuses on understanding syrupcharacteristics and developing value-added projects. Drawing on insights from previous andongoing collaborations with local syrup producers, the project team has identified several keychallenges to address. Therefore, IT will prioritize achieving four main objectives: 1) identify andvalidate processing conditions to remove or separate the pectin-like substance and byproductof black walnut syrup during production, 2) analyze the physicochemical, antioxidant, anti-inflammatory, and antimicrobial characteristics of black walnut andsycamore syrups, 3)develop innovative value-added products using specialty tree syrups, 4) engage with local syrupproduction communities to share findings and promote specialty tree syrup production. Throughinterdisciplinary collaboration and stakeholder engagement, the project aims to bring directbenefits to our community by providing access to local, sustainable, and healthy food options, enhancing market opportunities, and promoting sustainable economic growth within the ruralsyrup community. Moreover, students will gain hands-on experience in multidisciplinary foodand agricultural research and extension activities.